Raw organic virgin coconut oil (Sri Lanka)

  • Sri Lanka Jar 500 ml GI
  • Muscled Man Big Jeans
  • Palm Leaf Fanned Ocean GI
  • Bent Palm Blue Sky GI
  • Coconuts Tricycle GI
  • Seven Yellow Coconuts GI
  • Sri Lanka Jar 500 ml GI
  • Muscled Man Big Jeans
  • Palm Leaf Fanned Ocean GI
  • Bent Palm Blue Sky GI
  • Coconuts Tricycle GI
  • Seven Yellow Coconuts GI

Raw organic virgin coconut oil (Sri Lanka)

Member rating -/5

  • Description
  • Active Ingredients
  • Who will benefit
  • Why use it
  • Choosing coconut oil
  • Reviews

Sri Lanka is a traditional producer of high quality coconut oil and this oil is no exception. It is organic, cold processed to retain an optimum medium-chain fatty acid profile. It has a smoothness similar to our Thailand oil. There is a touch of the exotic that you will come to expect from our raw virgin coconut oils.

This oil comes with an unconditional money back guarantee if you are, for any reason, not completely satisfied. We offer a $5 discount per 500 ml jar to all our regular customers.

Buy this oil and you are getting an oil cold pressed at low heat that has the smoothness and richness typical of a quality raw virgin coconut oil. This oil is suitable for the whole range of culinary, cooking and skincare uses that make raw coconut oil such a versatile and superior oil.

This raw virgin coconut oil is a functional food. It provides you with incredible nutrition plus protective factors in the oil combat some of the more complex challenges of modern living:

  • It supports the proper functioning of the thyroid gland which is essential for weight maintenance, weight loss and generally keeping your metabolism elevated
  • It provides you with instant energy. The medium-chain fatty acids (MCFAs) in coconut oil are not dense like other oils meaning they are burnt directly in the body without first being deposited as fat
  • Is a great way to get away from the Omega 6, Omega 3 diet imbalance that plagues modern living and promotes chronic inflammation and cancer risk
  • Supports your immune system through its antiviral, antibacterial, antimicrobiotic and antifungal properties. Its effectiveness extends to the viruses H5N1 (bird flu)
  • Is able to absorb and neutralise many environmental toxins, and
  • Keeps your skin and hair healthy and radiant

This oil is certified organic and made from fresh young coconuts, processed immediately they are picked. The production process is maintained at less than 40 degrees which guarantees the nutritional profile of the oil.

This is another quality oil at a good value price. The reason we give you a choice is raw virgin coconut oil is 'individual'. Made in a different country, at a different time of year, different varieties of coconuts, slightly different process, gives you an oil with its own individual set of qualities.

If you don't already you will quickly come to appreciate the individuality that makes a good coconut oil.

Raw virgin coconut oil is a functional food rather than simply an oil. It is nutritionally dense and has a complex mixture of active ingredients that are responsible for the amazing variety of benefits coconut oil brings to your wellbeing and general health.

When you read through the list of active ingredients and see their broad range of health giving and regulating qualities it is easy to see why raw virgin coconut oil is classed as a superfood:

Medium chain fatty acids

Fatty Acid Profile
If you are currently using a vegetable or seed oil for your cooking (sunflower, safflower, corn, soy, peanut) it will be mostly composed of long-chain fatty acids (LCFAs). The long chain has a number of distinct disadvantages compared to a medium-chain fatty acid (MFCA) oil like coconut oil. The MCFAs in raw coconut oil are:

  • Used via different metabolic pathways than LCFAs, which are mostly stored in adipocytic tricylglycerols (aka fat) compared to MCFAs which are preferentially available for hepatic (associated with the liver) mitochondrial (the cell energy pants) beta-oxidation (the process by which fats are broken down)
  • Immediately available for use by the body and are in fact transported straight to the liver (as above) to be burned as energy; compared to LCFAs which need carrier enzymes to be able to be converted into energy and which tend to be stored in the body as fat
  • Enter the body in a use-now form, unlike LCFAs which require the presence of lipoproteins and specific enzymes in order to be digested, and
  • Easily metabolise and support the functioning of the digestive system rather than facilitating the deposit of fat in the arteries

MFCAs are important in a healthy diet because they:

  • Move oxygen through the bloodstream, to the cells and into them
  • Provide the free-electrons that the immune system uses to destroy invaders
  • Aid cell development and maintain functioning
  • Are necessary for strong organs and tissues (cell walls are constructed of MCFAs)
  • Keep skin healthy
  • Prevent premature aging
  • Assist weight loss and weight management by helping the body process cholesterol and rid the arteries of cholesterol build-up, and
  • Stimulate the functioning of the thyroid gland

MCFAs are converted into energy rather than stored in the body as fat. They are broken down by saliva. Think 'quick energy' hence the recommendation for use by athletes.

MCFAs also make their way to the skin, sinus and other parts of the body which is also an important part of the process of defending against microbial infection.

Lauric acid

Nature's Richest Source
Raw virgin coconut oil is nature's richest source of Lauric acid. Lauric acid is one of the prized medium-chain fatty acids (MSFAs) in coconut oil and in fact makes up about 50% of the fatty acid profile.

So what's so special about Lauric acid?

  • When Lauric acid is present in the body it coverts to monolaurin. Monolaurin is a monoglyceride compound which exhibits powerful antiviral, antimicrobial and antifungal abilities
  • Monolaurin acts by disrupting the lipid membranes in organisms like fungus, bacteria and viruses, leading to their destruction
  • Monolaurin is an effective treatment for candida albicans and fungal infections like herpes, measles, influenza, hepatitis C and HIV
  • It increases your metabolism through the positive effect it has on the functioning of the thyroid

The body cannot produce monolaurin by itself; it requires a source of Lauric acid.

Recommended Dosage
There is no one recommeded dosage. Breastfeeding babies consume up to about 1 gram per kilo of bodyweight daily.

A general recommended amount would be 1 to 3 tablespoons of coconut oil per day. That amount of coocnut oil will not only provide you with protection from bacteria and viruses but also increase your overall health and resistance to disease and infection.

Regular coconut oil users are typically healthy. They are far less likely to be troubled by influenza and although coconut oil, like everything else, cannot stop the common cold, it provides enhanced resistance to catching it.

As a regular coconut oil user I typically find myself well right throughout winter; even in those periods where everyone around you seems to have some kind of cold, flu or sniffle.

Caprylic acid

Fungicidal Powerhouse
A study by the Niigata University School of Medicine noted 'the fungicidal effect of Caprylic acid on Candida Albicans was exceedingly powerful and that Caprylic acid exhibits the most remarkable fungiastatic (inhibits the growth of) and fungicidal properties of all the normal saturated fatty acids with even numbered carbon atom bonds'.

Caprylic acid has also been found to be effective against bacterial infections and has been used to dissolve gallstones.

Caprylic acid, along with the other medium-chain fatty acids (MCFAs) in coconut oil can boost the level of energy because of its ability to enter the mitochondria (the energy producing units in cells) very easily and unassisted by special enzyme carriers.

Myristic acid

Cholesterol Regulation
Myristic acid is another of the MCFAs in coconut oil. One of the significant roles of Myristic acid is in the production of cholesterol with studies showing that it has a positive effect on hte liver's ability to process cholesterol.

Moisturising Agent
Myristic acid is used extensively in the cosmetic and beauty products industries due to its ability to penetrate deeply through layers of skin.

It also works when applied to the skin as an anti-inflammatory and lubricant. When coconut oil is applied to your skin Myristic acid is part of providing the protective shield which coconut oil is well known for. As well as providing moisture it works to link the proteins that form the outer layers of your skin.

Omega 3 & 6

Omega 3 & 6 Balance
An ideal balance in the intake of Omega 3 & Omega 6 oil is about 1 to 2 or 1 to 3. The balance for people who routinely use polyunsaturated oils (sunflower, safflower, corn, soy, peanut, canola) for cooking and eat a moderate amount of ready-prepared foods is probably in the range of 1 to 20 to 1 to 50.

So why is the balance important? Essentially a diet that is tipped towards high Omega 6 consumption is a pro-inflammatory diet. A diet high in Omega 6 promotes chronic inflammation and elevates the risk health problems like asthma, allergies, arthritis and diabetes.

The problem is that Omega 3 & 6 utilise the same enzyme transport systems to produce biochemicals in our body. Where there are more Omega 6 fats, greater amounts of inflammatory compounds will be created and less enzymes will be available for Omega 3 fats to create enzymes that are anti-inflammatory. At high enough levels the  Omega 6 fats will cannibalise the Omega 3 fats.

Coconut Oil
Replacing the Omega 6 rich polyunsaturated oils in your diet works for your health in two ways. Firstly, you get all the benefits of a high-quality saturated fat like coconut oil. Secondly, you get to address the essential fatty acid imbalance.

Coconut oil has 2% Omega 6 which means that it is present in the small amounts required to facilitate optimum functioning rather than the hugely excess quantities of Omega 6 found in the polyunsaturated oils. Omega 6 (and Omega 3) is an 'essential' fatty acid meaning life cannot be sustained without them. Omega 6 cannot be made in the body it must be ingested in the form of food. Essential fatty acids are required to/for:

  • Retain healthy lipid levels in the blood
  • Brain cell function and nervous system capacity
  • Regulation of blood pressure
  • Managing inflammation associated with infection, injury or disease
  • Assimilating nutrients and blocking allergens in the digestive tract, and
  • Helping the immune system to react properly

Omega 3 is not present in coconut oil and must be derived from another source. Good sources are flax seed oi and hemp seed oil.


Alternative Brain Fuel
Glucose is an essential fuel for the brain and every cell in the body. It is synthesised from the carbohydrates we eat. Between meals when carbohydrate levels are low the body releases fatty acids from our cells which are burned as energy. The brain however is not able to use the energy derived from fatty acids.

When carbohydrate levels are low and the brain would otherwise be starved of fuel, as an alternative source of brain food the liver produces a high-energy food called ketones. The ketones are produced from fat stored in the liver. So when blood glucose levels start to fall, the body produces ketones.

While the system is working as it should there is not a problem, but at varying times the body loses its ability to produce ketones.  This is particularly an issue as we age and has implications in the onset of diseases like Alzheimer's.

An alternate source of ketones is coconut oil. The medium-chain fatty acids (MCFAs) in coconut oil break down in the body to form ketones. A portion of the MFCAs are converted to ketones regardless that there may be carbohydrates in the system. It's like a fail-safe mechanism that ensures your brain always has a usable supply of energy.


Vitamin E
Tocotrienols are part of the Vitamin E group which was the first group of molecules to be recognised as an antioxidant. Vitamin E is made up of two classes of compounds. Four tocopherals (alpha, beta, gamma and delta) and four tocotrienols (alpha, beta, gamma and delta).

Tocotrienols have a different molecular structure to tocopherals which results in different tissue distribution throughout the body and superior penetration into saturated fatty layers of the liver and brain.

Recent findings indicate that tocotrienols have superior antioxidant activity than tocopherols.

Food sources of tocotrienols are rare. Virgin coconut oil is the second most concentrated source; behind palm oil.

Research is ongoing with regards to the benefits of tocotrienols but there are a number of significant documented areas of benefit:

  • An anti-cancer effect on cancers of the breast, prostrate and melanoma cancers. They have been shown to initiate cancer apoptosis (cell death) as well as suppress proliferation of the cancer cells
  • Protection against brain cell damage
  • Reduce cholesterol and contribute to the prevention of type 2 diabetes. Research has demonstrated that tocotrienols consumed in tandem with tocopherols significantly reduces the risk of type 2 diabetes
  • Clinical trials have shown that tocotrienols lower cholesterol level by reducing cholesterol production of the liver, and
  • Research with both animals and humans has demonstrated that trocotrienols can support testosterone production by increasing production of luteinizing hormone (LH) from the brain. LH is the hormone that signals testosterone production from the male testes


Lipid (fat) Structure
The property that determines the antiviral and antibacterial function of a lipid (fat) is its structure, i.e. whether it is a monoglyceride, diglyceride or triglyceride. The monoglycerides are active, diglycerides and triglycerides are inactive.

Coconut oil is rich in monoglcerides which gives its germ, bacteria and fungus destroying ability. Monolaurin, one of the coconut oil monoglycerides is a monoglyceride that kills lipid coated virus both through an enveloping process and interference with virus structure and maturation. Monocaprin and monocaprylin are also extremely powerful antimacrobial agents.

Monolaurin is the most frequently used antimicrobial supplement in food manufacturing, given it is the most potent monoglyceride against bacillus and staphylococcus infections.

It is widely used in cosmetics. Colgate-Palmolive have been using monolaurin in shampoo since 1935.

Raw virgin coconut oil is a functional food rather than simply an oil. It is nutritionally dense and has a complex mixture of active ingredients that are responsible for the amazing variety of benefits coconut oil brings to your wellbeing and general health.

When you read through the list of active ingredients and see their broad range of health giving and regulating qualities it is easy to see why raw virgin coconut oil is classed as a superfood:


Brain Deterioration
Ageing and deterioration of the brain in particular is increasingly understood in the context of lipid (fat) peroxidation, which is the oxidative degeneration of lipids (structural components of cell membranes), particularly polyunsaturated fatty acids. A diet rich is saturated fat is the best protection against oxidative lipid damage, not only because saturated fat cannot be damaged oxidatively but because it has a role in protecting the polyunsaturated fatty acids which may be present.

There is not extensive evidence on the subject but there is an impressive piece of work by a lady called Dr Mary Newport who treated her husband who was spiralling into Alzheimer's. He was put on medication and the condition worsened. This prompted her to research Alzheimer's.

Her research told her that with Alzheimer's disease some brain cells appear to have difficulty utilising glucose; which they derive from the carbohydrate we consume. Thus with no fuel the neurons begin to die. She discovered that there is an alternative energy source for brain cells, a fat called ketones. If starved of carbohydrates the body produces ketones naturally.

An alternative way to access ketones is through medium-chain fatty acids (MCFAs). When MCFAs are consumed the liver turns them into ketones.

Dr Newport started feeding her husband coconut oil twice a day. The change was significant and noticeable in as little as two weeks. After one year an MRI scan showed the brain atrophy had been completely halted and normal functioning levels restored.

There is a book available for purchase on the site called 'Stop Alzheimer's Now' which goes into the subject in depth.

Age Pigment
Two scientists named Harcroft and Porta (1968) developed the formula that predicted the production of the age pigment (lipofuscin). The formula is the ratio of oxidants to antioxidants in the body, multiplied by the ratio of unsaturated oils to saturated oils.

Whilst age pigment spots do not present any particular dangers in themselves, their presence is an indicator that the same process is happening in the brain and liver.

Increasing your consumption of saturated fat and decreasing consumption of unsaturated fat is the most effective way to guard against lipofuscin damage.

Ultraviolet Light & Unsaturated Fat
The unsaturated fat in our skin is a major target for the ageing and carcinogenic effects of ultraviolet light. Conversely the saturated fats in coconut oil help protect the skin against damage from ultraviolet light.

Bone, joint & inflammation

Joint Stiffness
Coconut oil works wonders on stiff and inflamed joints. A massage after a shower loosens the joints and aids better mobility. Coconut oil promotes circulation in the joints. Massaging coconut oil into the joints before exercise is also effective.

Coconut oil also relieves the inflammation caused by arthritis and has an ameliorating effect on the pain. Anecdotally people report pain relief particularly when the coconut oil is taken internally as well as massaged into the problem joints.

Coconut oil can be of benefit to people suffering osteoporosis or those wishing to avoid developing it by the fact that coconut oil increases the body's mineral absorption which leads to healthier and stronger bones.

Inflammation is an immune response to an infection, injury or irritation. Inflammation is part of the body's natural defence system against disease and injury. When our immune response is out of synch it can lead to chronic inflammation. The prostaglandin (Prostaglandin 2) that signals the need for an immune response produces more and more P2 which results in the body essentially cannibalising itself.

There are a number of drugs on the market that have been developed to control the inflammation process but they generally have multiple side effects. Coconut oil modulates the prostoglandin response. The advantage of coconut oil (specifically the MCFAs) is that it inhibits the immune over-response and acts on the source and cause of the inflammation, rather than simply masking the pain.

Cancer risk prevention

Anti-viral Effects
Specific cancers are caused by viruses. Human papillomavirus (HPV) is found in virtually every case of cervical cancer. Viruses that have been linked to cancer include the Epstein-Barr virus, cytomegalovirus and adenovirus.

Virgin coconut oil is likely to be helpful in preventing cancers associated with virus due to its pervasive and wide ranging anti viral potency. The medium-chain fatty acids (MCFAs) in coconut oil are significantly more effective against a broad spectrum of viral infections than any other known alternative.

Free Radical Protection
The MCFAs in coconut oil provide you with free radical protection in a number of ways:

  • The MCFAs and their derivatives have direct free radical scavenging ability against both free radicals and carcinogenic substances
  • Coconut oil and its MCFAs resist oxidation and breakdown which takes away one of the free radical dangers, and
  • Coconut oil supports the maintenance of the immune system which means the body is always in the best position it can possibly be in to fight infection, pollutants and other invaders

Cancer Risk
There have been a range of experiments carried out on animals demonstrating the role of fats in cancer, particularly the role of unsaturated fats. There are numerous studies that have shown the close association between the incidence of cancer and the consumption of unsaturated fats. Unsaturated fat is present in most cancers.

Unsaturated fats (corn, soy, safflower, sunflower, canola) cause cancer because they suppress the immune system and leave it vulnerable to attack.


Heart Health
Experiments have been carried out on animals that showed heart damage could be produced by feeding them rape seed oil (which contains the toxin erucic acid). The same experiments showed that the addition of saturated fats to the diet protected against the heart damage.

Atherosclerosis is the process by which an artery wall thickens due to fatty acid deposits. There is evidence to show the role of the herpes virus and cytomegalovirus in the initial formation of atherosclerotic plaques and the reclogging of arteries after angioplasty.

The herpes virus and cytogegalovirus are both inhibited by monolaurin, but monolaurin cannot be manufactured by the body unless there is a source of Lauric acid in the diet.

Coconut oil supports healthy levels of HDL (the good) cholesterol as well as an optimum balance of HDL and LDL cholesterol. Cholesterol has a major role in heart disease as the body's repair substance and a major role in the maintenance of the immune system. It is also a significant antioxidant and an essential component of neurotransmitter receptors.

There is a lot of misinformation about cholesterol and the role of polyunsaturated fats in being 'heart healthy' and lowering cholesterol. There are a significant number of pieces of research which indicate otherwise, typical of the findings are:

  • Male rats were fed equivalent diets other than one group consumed 10% coconut oil and the other group 10% sunflower oil. Coconut oil feeding produced significantly lower levels of VLDL (very bad) cholesterol and significantly higher HDL (good) cholesterol (Hostmark et al 1980)
  • Similar study with rats fed 14% coconut oil or 14% sunflower oil on top of an exact same diet. Total tissue accumulation for rats on the sunflower fed diet was six times greater than the coconut oil fed rats (Awad 1981)
  • Sri Lankan males changed from their normal diet of coconut oil to corn oil decreased their LDL (bad) cholesterol by 23.8% but their HDL (cholesterol) decreased by 41% (Mendis 1989)

Cholesterol Ratios
Whilst low levels of cholesterol have traditionally been cited as good and high levels as bad, the reality is that the ratio between the LDL and HDL cholesterol levels is what is most important. The importance of HDL cholesterol is that it stops LDL cholesterol from being deposited on artery walls which plays a significant role in protecting from atherosclerosis and heart disease.

Variable Response
Mary Enig PhD is a nutritional scientist and renowned expert in fats and she has reported with regard to coconut oil and cholesterol:

  • The effects of coconut oil on persons with low cholesterol was the opposite of persons with high cholesterol levels
  • With people with low total cholesterol counts 'there may be a rising of serum cholesterol, LDL cholesterol and especially HDL cholesterol'
  • In people with high cholesterol levels 'there is a lowering of total cholesterol and LDL cholesterol
  • Her study cites that in both groups 'the LDL/HDL ratio moved in a favourable direction'

Daily health & wellbeing

Everyday Vitality
Fat, and particularly saturated fat and the medium-chain fatty acids (MCFAs) contained in it is one of the fundamental building blocks of life, vitality and energy. Any regular user of coconut oil will testify to this.

The fat from coconut oil provides a concentrated source of energy in the diet; it also provides the foundations for cell membranes and a variety of hormones and hormonelike substances. The consumption of coconut oil as part of a meal slows down absorption so that we can go longer without feeling hungry.

Not only is the consumption of an amount of healthy saturated fat important in itself, but it also acts as a carrier for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.

Thyroid Functioning
Low thyroid functioning can lead to a number of everyday problems like fatigue and frequent and persistent cold like symptoms that disrupt daily life. A range of factors like genetics, lifestyle, illness, stress and diet can be responsible for low functioning thyroid problems. 

The addition of MCFAs in coconut oil boosts metabolism and in combination with some dietary changes can bring quick changes to thyroid functioning levels.

Absorption of Vitamins
Raw coconut oil, or more specifically the medium chain fatty acids in coconut oil support the absorbtion of a number of key vitamins; particularly vitamins A, D, K & E. Polyunsaturated oils on the other hand are particularly antagonistic to Vitamin E and associated with Vitamin E deficiency.

Coconut oil is also a rich source of alpha and gamma tocotrienols (Vitamin E) which are extremely potent antioxidants.

Oil Pulling
Oil Pulling involves taking a spoonful of raw coconut oil and sucking and pulling the oil backwards and forwards through your teeth for around 20 minutes. It needs to be done on an empty stomach and the best time is first thing in the morning. Once the 20 minutes is done you spit out the oil and clean your teeth.

You are probably wondering how this could benefit your health? It is an ancient Ayurvedic medicine dating back 10.000 years. It can be a cure for anything from gum disease to arthritis. And even works on a simple hangover.

It appears to work because it pulls bacteria from between and in your teeth (your teeth are actually porous with hundreds of veins) and in doing so leaves your mouth clean and free of the bacteria and microorganisms that can hide in teeth cavities (particularly if you have root canals where there is no blood flowing through the teeth). Eliminating the bacteria in your stops those bacteria from migrating into your body, where they take up residence in other safe havens, i.e. where there is the least amount of blood (and antibodies), which is likely to be your joints.

Does it work? I have suffered from gingivitis for 25 years and have never been able to eat an apple without leaving blood on the apple after virtually every bite. Oil pulling fixed this in two weeks. I recommended this to a lady who suffered from sensitive teeth. Her email response back to me said, 'BTW – The oil pulling is doing all that the expensive dental fillings- did not. Thank you for that! Plus my teeth are whiter'.

I am yet to meet a single person who has tried Oil Pulling for more than a couple of weeks who says they did not derive some kind of benefit. Whiter teeth is the first thing people notice.

Gut health

An overgrowth of yeast can bring on a number of symptoms like fatigue, poor concentration, recurring infections and sinus problems.

Candida can also make weight loss almost impossible. It also brings on the side effect of craving sugar and carbohydrates given the yeast feeds off sugar. Both Lauric acid and Capric acid are effective against the Candida yeast infection.

Digestive Disorders
The lack of a balanced gut flora means that there are now a large number of people with digestive disorders. Coconut oil can be helpful a it increases nutrient absorption, works on decreasing inflammation and protects against infection.

The viruses and bacteria that act as the contributors of ulcerative conditions can be fought with the antimicrobial qualities of the medium-chain fatty acids in coconut oil.

Chron's Disease
Evidence shows that the anti-inflammatory properties of coconut oil are effective in reducing the symptoms that are brought on by Chron's Disease.

Cystic Fibrosis
People with cystic fibrosis suffer from malabsorption problems and have difficulty digesting fats and fat soluble vitamins and benefit significantly from medium-chain fatty acids (MCFAs) in the diet.

In addition, those with gallbladder problems, or difficulty digesting fats, may benefit from consuming coconut oil since it does not require pancreatic enzymes or bile for its breakdown and metabolism.

Bladder Infections
The medium-chain fatty acids (MCFAs) in coconut oil are able to treat bladder infections due to their bacteria killing capacity. Taking coconut oil will allow the passage of the MCFAs to the urinary system, leading to the death of the bladder infection.

A teaspoon of coconut 2 to 3 times during the day will be enough to cure most bladder infections without the need to resort to antibiotics or other medication.

Immune & respiratory

Immune Support
Coconut oil is beneficial in providing general all round support to the immune system.

Research dating back to 2000 shows the effectiveness of both Monolaurin (Lauric Acid) and Monocaprin (Capric Acid) in killing HIV cultures in vitro (out of body). In viro (real life) coconut oil is an established method of treating HIV and allowing sufferers to maintain low viral loads, including negligible viral loads and quality of life.

Immune Suppression
If you are contemplating what type of oil to use, consider this fact. In the hospital setting, patients who require intravenous feeding are fed coconut oil for the intravenous fat feeding. Coconut oil is used because it has the lowest unsaturated fat content, which helps to support the immune system.

The exception is for transplant patients, where the suppression of the body's natural immune system is essential and these patients are fed polyunsaturated oils specifically for the immunosuppressive effects.

Coconut oil provides protection against many parasitic infections through the action of the MCFAs. It is effective against the Giardia protozoa. Coconut oil helps protect against internal parasites like tapeworm. Particularly when used in conjunction with coconut flour.

Chlamydia provokes an inflammatory response in the body that can lead to a range of complications. Both monolaurin from Lauric acid and monocaprin from Capric acid are effective against the Chlamydia bacteria.

Patented Germ Fighter
Two patents were issued in America in 1991 and 1995 for medical uses of lauric acid and monolauriin.

The first patent is registered as a method of killing enveloped viruses in a human and cites the AIDS virus and herpes. The method is using saturated fatty acids of between 6 and 14 chains (coconut oil fatty acids) and their monoglycerides.

The second patent includes inactivation of enveloped viruses through the the use os the four coconut oil monoglycerides: caproic, caprylic, capric, lauric and myristic acids. These fatty acids cited make up more than 80% of the fatty acids in coconut oil.

Maternal & infant health

Lauric Acid
Just like breast milk, coconut oil is a rich source of lauric acid. A study published in the 1998 issue of the American Journal of Clinical Nutrition concluded that lactating women who consumed coconut oil and other coconut products on a regular basis had significantly higher levels of lauric acid in their breast milk.

 Pregnant women who wish to increase the levels of lauric acid in their breast milk should consume coconut oil and other coconut products. Studies have shown that the level of lauric acid in breastmilk can be significantly increased by consuming coconut oil on a daily basis. The study cited increases of up to three times.

Infant Immune System
The immune system of babies is only starting to reach full capacity at the age of six months and as any parent can tell you that the first five years can be a constant stream of colds and viral infections.

The addition of coconut oils monolaurin and monocaprin can provide significant antimocrobial protection in those early years both through ingestion in the form of mother's breast milk and also through the introduction of coconut oil into the children's diet.

Most young children enjoy the taste of a good quality raw virigin coconut oil and will see a spoonful of coconut oil as a treat. A spoonful morning and night provides significant antiviral protection, particularly when children are attending pre-school.

Infant Formulas
Research has shown that coconut oil is needed for good absorption of fat and calcium from infant formulas. Research by Nelson in 1996 showed a 10% increase in absorption rates with the addition of coconut oil over polyunsaturated oil.

Premature and ill infants, particularly those with digestive organs that are underdeveloped are able to absorb medium-chain fatty acids (MCFAs) while other forms of fat pass through the body undigested.

Infant Digestion
The unique way in which medium-chain fatty acids (MCFAs) are metabolised by the human body can assist in easing the range of stomach and digestive trat problems that often frequently upset infants. The antimicrobial properties of the MCFAs will combat many of the bacteria and parasites that often contribute to infant digestive problems.

It will also help with mineral, calcium and vitamin absorption.

Cradle Cap
Coconut oil is a highly effective remedy to cradle cap and other infant skin disorders. The antimicorbial properties and the deep penetration are extremely effective in clearing up these skin disorders.

Also works well on nappy rash.

As coconut oil is generally non-allergenic there is little change of babies having an allergic reaction.

Baby Massage
If you practice baby massage the best oil to use is raw virgin coconut oil. It is ideal for massage given the non-oily feel and the fact it easily penetrates the skin. A particular advantage for the baby will be the absorption of lauric acid.

Skin, hair & eyes

Skin and hair protection
The best form of skin and hair protection and moisturising you can use is raw virgin coconut oil. Its molecular structure allows it to absorb easily into the skin and hair and provides far superior protection from sun, ageing and free radical damage than commercial moisturisers and creams.

Many people who are allergic to commercial hand creams obtain immediate relief from using raw coconut oil.

Oxidative Damage
The fat and oil you consume is distributed throughout your body including in your skill. Studies have shown that ultraviolet light damages the unsaturated fats in your skin (through a process called peroxidation) but not saturated fats.

Studies with both humans and animals have shown that the rate at which skin ages and wrinkles is strongly influenced by the amount of unsaturated fat present.

Raw coconut oil is simply amazing on the hair. It will return sheen and shine. I am blessed with really thick hair and I have used fel for the last ten years to give it some structure. As an experiment I swapped to coconut oil. I apply it the same way you would gel and it provides the same level of hold as gel without the sticky, gluggy residue. And the hold lasts not just for a few hours but the whole day.

The other amazing thing, and I believe this is a mixture of both the hair gelling and the Oil Pulling I do every day, it has reversed the level of grey in my hair. Twelve months ago my hair was probably 60% grey and 40% black. The mix today is probably closer to 70% black and 30% grey. From  what I have read this is not an uncommon occurence.

Populations who regularly consume coconut oil are rarely trouble by acne. The antiseptic action of MCFAs is highly protective against acne as well as a whole range of other skin infections. The natural protector of the skin is sebum which is also a MCFA.

I burnt myself recently. Funnily enough getting a ceramic bowl of coconut oil out of the microwave so I could gel my hair. I developed three blisters almost immediately, covering an area about the size of a five cent piece. As I was gelling my hair I rubbed some of the coconut oil into the blisters and I did the same that night.

By the end of the first night the blisters had almost totally subsided. The healing process was entirely different than you would normally get with blisters. The water absorbed back into the body but the blistered skin stayed soft. The skin eventually wore away but not the sking falling off in big pieces like you would normally get with a blister.

Weight management

Saturated Fat and Weight Management
It may sound like the total opposite to all the dietary information that you have ever been told but eating energy dense, nutrient rich foods is one of the keys to weight loss and long-term weight management. Coconut oil has the added advantage of being made up almost entirely of medium-chain fatty acids (MCFAs) which means it is burned as energy rather than stored as fat.

The real problem with the modern diet is the over-consumption of fat free carbohydrates rather than the consumption of too much fat.

'Good fat' is the key to weight management and raw coconut oil is the best fat.

A good fat like raw virgin coconut oil has a positive effect on the level of activity of your thyroid gland. Polyunsaturated oils depress the level of thyroid activity which lowers your metabolism level, and among other things leads to weight gain.

Experiments with Animals
Following trials in America that attempted to fatten farm animals by feeding them coconut oil but which actually caused them to lose weight, scientists conducted a number of experiments.

The experiments involved feeding cattle eith a low fat or high fat diet and for those on a high fat diet dividing them into cattle fed purely coconut oil, purely unsaturated oil and a third group that was a mixture of both.

The result was that the level of fat increase was related directly to the proportion of unsaturated oil to the coconut oil. The greater the ratio of unsaturated oil the greater the level of obesity. The level of obesity was also not related to the total amount of oil or fat consumed.

The cattle that ate smaller quantities of unsaturated fat were fat. The cattle that ate lots of coconut oil were lean.

If somebody said to you there is a food that:

  • Tastes good
  • Helps manage your appetite
  • Increases your energy levels
  • Provides protection against disease and ageing
  • Is a functional food
  • Boosts your immune system and protects against viruses and bacteria, and
  • Can work to reverse chronic health conditions

you would be mad not to try it. There is such a food, and it is called virgin coconut oil.

How does it provide those benefits:


Resists Oxidation
Saturated fats dominate tropical plants and warm blooded animals and relates to the fats ability to remain stable and viable at high temperatures. You can store raw coconut oil at room temperature for over 12 months and the oil will remain fresh and free from rancidity.

Polyunsaturated oils like safflower and NAME on the other hand oxidate (go rancid) at temperatures around 35 degrees in a number of hours.

Saturated fats v trans fat

Trans Fatty Acids
There are some quite marked differences with the behaviour of saturated fat and trans fat on the body's functioning:

  • Saturated fatty acids raise HDL cholesterol (the good cholesterol) while trans fatty acids lower HDL
  • Saturated fatty acids lower the blood levels of the atherogenic ('forming abnormal lipid or fatty deposits in the arterial walls') lipoproteins (LDL cholesterol) whereas trans fat raises the level
  • Saturated fats conserve the elongated omega-3 fatty acids whereas trans fat causes the tissue to lose those fats
  • Saturated fats do not inhibit insulin binding whereas trans fatty acids do
  • Saturated fatty acids are the normal fatty acids made by the body and they do not interfere with enzyme function, whereas trans fatty acids are not made by the body and do interfere with enzyme functions, and
  • Some fatty acids are used by the body to fight viruses, bacteria and protozoa and they support the immune system, whereas trans fatty acids interfere with the functioning of the human immune system

Saturated fats v polyunsaturated fats

Polyunsaturated Fats
There are some significant differences in the way saturated fat and polyunsaturated fat act on the body's physiology:

  • Research has shown that the degree of saturation of fat in the diet does not affect the rate of synthesis of cholesterol. Polyunsaturated fats in the diet on the other hand increase the rate of cholesterol synthesis, relative to other fatty acids
  • Polyunsaturated oils are far more susceptible to going rancid than saturated or monounsaturated oils. How quickly they go rancid is a matter of debate, but there is general agreement that the heat of cooking causes them to go rancid as soon as normal cooking heat is applied. This is in comparison to raw coconut oil which has the highest smoke point and least potential to oxidise (because it is the most saturated) of any oil
  • There are a range of studies in animals (mostly rats) that show cancer can be induced by the introduction of polyunsaturated oils into the diet
  • All the polyunsaturated oils you purchase in the supermarket (corn, soy, sesame, sunflower, safflower, canola) are processed under high temperature and at varying stages of the process look like motor oil and smells like vomit so the end stage of processing is deodorising and re-colouration. Raw virgin coconut oil on the other hand goes through minimal processing and has a nutritional profile that is in tact
  • Unsaturated oils, particularly polyunsaturated oils weaken the functioning of the immune system just like viral infections, cancer, ageing and hormone imbalances weaken the immune system. As polyunsaturated oils are such effective suppressers of the human immune system they are used in the hospital environment with transplant patients to suppressive the body's immune system so that it will not reject the new transplant
  • Whilst the medium-chain fatty acids (MCFAs) in raw coconut oil actively protect against free radicals, when polyunsaturated oils are exposed to free radicals they can create chain reactions of those free radicals and spread damage throughout the effected cell and lead to cell ageing and death
  • Polyunsaturated oils tend to deplete our reserves of Vitamin E, as the vitamin is on the front line of free radical extermination. They deplete our reserves of Vitamin E as well as decreasing its effectiveness by spreading it beyond its ability to work effectively. Raw coconut oil on the other hand has the second-highest level of Tocotrienols (the strongest Vitamin E)


Medium-chain Fatty Acids (MCFAs)
There is a body of evidence that dates back to the 1950's that shows the MCFAs in coconut oil are digested differently than other fats. MCFAs hold a digestive advantage over the long-chain fatty acids (LCFAs) of polyunsaturated oils based on the way our body metabolises fat:

  • MCFAs are smaller and require less energy and fewer enzymes to digest which means they are broken down quickly and with minimal effort
  • Unlike LCFAs which require pancreatic fat-digesting enzymes, MCFAs are broken down almost immediately by enzymes in the saliva and gastric juices which is considerably easier on the pancreas and digestive system
  • Unlike other fatty acids, MCFAs are absorbed directly from the intestines into the portal vein and transported straight to the liver where htey are burned as fuel
  • Normally MCFAs are not stored to any significant degree as body fat. They produce energy. The other forms of fat produce body fat
  • All our cells have an energy plant called the mitochondria. They generate the energy to keep cells alive. They generate that energy from lipids (fat). The mitochondria is encased in two membranes. The only fat that can pass through those two membranes unassisted is MCFAs. All other fats require the presence of special transport enzymes

Vitamin e

Powerful Antioxidant Ability
Tocotrienols is the most powerful antioxidant component of Vitamin E, it is also the most difficult to include in your diet as there are limited food supply sources. The most commonly used oils like olive, soybean, safflower, sunflower, corn and peanut contain none.

Coconut oil has .79 mg or alpha-tocotrienols and .18 mg of gamma-tocotrienols per 100 grams. The only food source with greater tocotrienol content than coconut  oil is palm oil.

A study at University of California, Berkely (2000) showed that tocotrienols, especially alpha-tocotrienols, protect against glutamate-induced death of neuronal cells (brain cells).

Virgin Coconut Oil (VCO) Advantages
The question tends to be raised as to why you would buy virgiin coconut oil (VCO) rather than other, cheaper, coconut oil.

Basically the answer is, if you buy raw, virgin coconut oil you are buying an oil that is 'active'. The enzyme power of the medium-chain fatty acids (MCFA's) has been left in tact by the production process. Processing involves a bare minimum of heat; which is the biggest killer of food nutrition.

You are also getting a functional food, rather than just an oil. Raw virgin coconut oil fits all the requirements to be classed as a functional food:

  • Provide health effects above and beyond basic nutrition
  • Is 'normal' everyday foods but provides physiological benefits due to its underlying components
  • Reduces the risk of chronic disease, and
  • Contains compounds that fall outside the scope of vitamins and minerals but provide biological benefit when consumed

The term applies to a wide range of foods that provide health effects above and beyond basic nutrition. Adding functional foods to your diet can benefit your health in a variety of ways. The list of functional foods is growing as researchers discover more about this promising realm of nutrition.

Whilst non-virgin coconut oils are still a quality product and will be better for your health than a polyunsaturated alternative, the way in which they are processed means that some or many of the functional qualities will have been destroyed.

Coconut Oil Classifications
You will generally see coconut oil classified in one of three ways and the differences is all about the way that the oil is processed. We sell virgin coconut oil and take considerable care to select oils that have been appropriately processed.

The general classifications and their characteristics are:

Raw virgin coconut oil (VCO)

You will see the terms Virgin Coconut Oil (VCO) and Raw Virgin Coconut Oil used interchangeably and mostly they mean the same thing. Technically people should not be using the word 'raw' unless the whole of the production process is carried out at less than 40 degrees or so.

When production is maintained under that temperature you have a guarantee that the nutritional profile of the oil is being maintained. A number of factors will imact on the ability of the producer to maintain the nutritional and functional profile of the coconut in the oil they produce, particularly:

  • The extraction process. Generally there are three methods used. Fermentation, which is one of the traditional way of producing virgin coconut oil. Cold pressed which uses a pressing machine to squeeze the coconut oil out and the more modern version of centrifuging or spinning to separate the oil
  • The age of the equipment and factory impacts on the quality. Pressing for instance generates significant heat. The modern presses are cooled with ice water but as you can imagine the technology varies quite markedly
  • The age of the coconuts and the freshness of the coconuts. Generally the best coconut oil will come from coconuts around 11 to 13 months old. The meat is mature but still soft and makes the extraction process easier. How long the coconuts have been off the tree also impacts on the quality, and
  • The speed of the process. The quicker the process from the time of arrival of the fresh coconuts to bottling the better the quality of the oil

The oil you buy on this site will generally have been produced through a cold or centrifugal process from suppliers who are GMP (Good Manufacturing Process) accredited.

Extra virgin raw coconut oil

Extra Virgin
Some producers and retailers advertise their oil as extra-virgin, but the reality is that oil is virgin or it isn't. If processed coconut oil conforms to the specifications that would allow it to be called raw and virgin, then there is little room for the 'extra'. 

Refined, bleached & deodorised (RBD)

Refined, Bleached & Deodorised
The third method of producing coconut oil is called the Refining, Bleaching and Deodorising (RBD) process.

Essentially this is a cheap way to produced large quantities of coconut oil without taking into account the nutritional profile of the end product. 

The main characteristics of the RBD process is:

  • Fresh coconut meat is not used. The raw product is dried coconut meat generally known as copra. It may have been laying around in the sun for a couple of months and in most cases it will be rancid
  • The production process uses heat and pressure which extracts a very large percentage of the oil. It also contains a large number of impurities and contaminants which means further refining. A number of refining methods can be used and in general chemicals and solvents will play a role
  • The last stage of processing is bleaching since the oil will be a yellow-grey colour. The bleaching process will involve high heat abd some form of chemical whitening
  • The oil is also sometimes hydrogenated to increase the shelf life
  • The resulting oil has no coconut oil smell, which is often touted as one of its selling points

If you were contemplating using RBD coconut oil the most important thing would be to find out if it had been hydrogenated, which might prove quite difficult.

You might also be interested in